Pea Pancetta Pasta
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
-
Total Time
25 mins
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Calories
587 kcal
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Course
Main Course
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Cuisine
Italian
Pea Pancetta Pasta
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An easy but oh so flavorful weeknight pasta with peas and pancetta!
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Ingredients
- 8 oz orecchiette pasta 1/2 lb
- 4 oz diced pancetta
- 8 oz frozen peas 1 1/2 cups
- 2 tablespoons salted butter
- 1/3 cup Panko bread crumbs
- 3 cloves fresh garlic
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/2 cup reserved pasta water
- 1/3 cup Parmesan Cheese shredded
- 1/8 teaspoon kosher salt
Instructions
- Heat a medium to large sized pot of salted water on stove over high to bring to a boil. This can take up to 10 minutes.
- After about 4-5 minutes, add butter to a skillet and heat over medium. Once mostly melted, add panko bread crumbs and garlic and onion powder. Mix in butter then spread out in an even layer to toast 30-60 seconds, then mix to continue to toast for another 30-60 seconds until bread crumbs begin to brown. Remove bread crumbs from pan and set aside.
- In the same pan, add pancetta to fry for about 6 minutes. By now your pasta water should be boiling, add the orecchiette pasta to water and set timer for 1 minute less than the cooking time on box / container instructs (most of the time orecchiette pasta takes about 9-12 minutes, 9 being the most al dente, so we find 10 minutes the right amount of cooking time so we boil it for 9 minutes).
- Add fresh garlic and cook with pancetta for another minute or two until pancetta is fully cooked (browned and crisped). Stir often to prevent garlic from burning.
- Once pancetta is done, spoon out a majority of the grease, but leave about a tablespoon left.
- Add peas and give a quick mix with the pancetta (and grease) then add the chicken stock and ladle out a 1/2 cup of pasta water from your pasta (that should be just about done by now), and add to the skillet. Add parsley, oregano, basil, and salt to skillet.
- Drain pasta (don't rinse!).
- Turn up heat to medium high and bring everything in the skillet to a gentle boil, then add pasta to the skillet and mix. Let the pasta finish cooking in the skillet for another 1 minute. Test for doneness.
- Once pasta is done, turn heat down to medium low and add Parmesan cheese. Mix well.
- Add 1/2 of the panko breadcrumbs and mix. Serve and add the remaining bread crumbs to the plates. Enjoy!
Equipments used:
Notes
- Servings 2-4, if kids or smaller eaters are included. This recipe is easily doubled, although keep in mind you may need a larger skillet, This can also be made in a Dutch oven.
- Servings
- Substitutions
- Substitutions
- Pasta - Use your favorites!
- Panko Bread crumbs - You can also use a regular bread crumb.
- Pancetta - You can also use bacon or ham, but this will alter cooking time.
- Parmesan - Use another hard nutty cheese like Romano or Asiago.
- Kosher Salt - Just a pinch, really. And if using regular table salt, a teeny pinch.
- Cooking Times
- Cooking Times
- To keep this to 25 minutes, you'll need to time your pasta cooking with the pancetta cooking. Start you water first and then when it's about halfway to boiling, start the panko bread crumbs and then pancetta. You'll want to start the pasta (if it's going to take about 9 minutes) a minute or so after the pancetta. Finish cooking the pasta in the pan.
- Storage
- Storage
- Fridge - Store in fridge for up to 3 days.
- Freezer - Store in freezer for up to 3 months. Reheat in a skillet to crisp the panko.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
10054mg
(419%)
Potassium
462mg
(13%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
917IU
(18%)
Vitamin C
32mg
(36%)
Calcium
257mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 10054mg | 419% |
| Potassium | 462mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 257mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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